mat osv.

Patty pan cakes (faux-crab cakes) ingredients
2 grated Patty Pan Squashes
Kosher Salt
1 cup Bread Crumbs
1 Egg, beaten
1/4 tsp. Onion Powder
1 Chocolate Bell Pepper, diced, about 1/4 cup (red bell pep­per works fine as well)
1 cayenne pep­per, diced
1 1/2 tsp. Old Bay sea­son­ing
1 tsp. Horseradish Dijon Mustard
1 tbsp. Mayonnaise
Juice of 1/2 Lemon
Vegetable Oil and 2 tsp. but­ter for frying

How to do
Place grated squash in a colan­der and sprin­kle lightly with salt to remove mois­ture. Let this drain for at least 30 min­utes. Squeeze to remove addi­tional liq­uid, the dryer the better.
Combine squash and all the other ingre­di­ents in a large bowl and mix well.
Form into pat­ties using 1/3 cup of squash mix­ture. Rest pat­ties in the refrig­er­a­tor for 20 min­utes. This allows the fla­vors to comb­ing a lit­tle bet­ter but also sets up the pat­ties bet­ter, mak­ing them eas­ier to deal with when it comes to frying.
Heat a small amount of oil and but­ter in a skil­let. Once the oil is hot, place 4 cakes (leav­ing the remain­ing cakes in the refrig­er­a­tor) in the skil­let and fry 4 – 5 min­utes per side (depend­ing on how hot your oil is). The bet­ter you brown them, the bet­ter they taste.
Once they are done fry­ing, allow then to drain & rest on a paper towel for a cou­ple min­utes before eat­ing. Repeat with remain­ing cakes.

Lemon yogurt dressing
 ingredients
1 cup Greek Yogurt
Juice of 1/2 Lemon


1/4 tsp. Lemon Zest


1/8 tsp. Freshly Ground Black Pepper


1/2 tsp. Kosher Salt


1 tsp. Balsamic Vinegar


2 tbsp Extra vir­gin Olive Oil

How to do
Combine all ingre­di­ents except oil in food proces­sor or blender. Pulse a few times to com­bine ingre­di­ents. With proces­sor run­ning, slowly pour in olive oil and con­tinue mixing.
I topped a bed of arugula with bleu cheese and some lemon cucum­ber slices. On the salad I placed two cakes and driz­zled the dress­ing all around.